WHAT IS YOUR FAVORITE BREAKFAST?
My favourite breakfast is avo toasts, or some quinoa burgers that I made with poached eggs tomato, and fresh basil (i normally drink mate in the mornings, that’s an Uruguayan kind of tea)
IS THERE A CHILDHOOD COMFORT FOOD THAT YOU THINK ABOUT?
Yes, my Grandmother used to make us the best minestrone ever (she even used to make fresh pasta)!!
WHICH TALENT WOULD YOU MOST LIKE TO HAVE THAT YOU DON’T POSSESS?
Jaja I’ll probably think of playing guitar because I love singing
WAS THERE ANYTHING THAT YOU THOUGHT YOU WANTED TO DO BEFORE YOU STARTED COOKING?
I wanted to study marketing that was something that I started a few years ago
OF ALL THE FRENCH PASTRIES, WHICH IS YOUR FAVORITE TO MAKE?
Croissants !!! I love that type of puff pastry
IS THERE ONE FOOD THAT YOU’RE SECRETLY OBSESSED WITH HAVING AT HOME?
Hehe, yes I make my own yogurt to have homemade labneh, and I combine it with different flavours ( hibiscus, garlic,dry herbs)
IS THERE A FOOD THAT YOU DISLIKE?
Not really, when i was young I didn’t like the flavour and texture of the eggplants. But I love them nowadays
IF YOU COULD FIND OUT ANYONE’S SECRET RECIPE, WHOSE AND WHAT WOULD IT BE?
I haven’t thought about it, but I could say the chili crab sauce of David Muñoz.
WHAT’S YOUR MOST MEMORABLE MEAL AND WHY?
I couldn’t decide on one meal I can tell the Mediterranean food is my choice every day all-day, I’m half Italian and is on my blood haha, the taste and the flavors
WHAT MENTORS HELPED YOU ALONG YOUR JOURNEY OF BECOMING A CHEF?
I had,one the was the one she taught me since i was 13 years old, that is Maria Elena Marfetan she is the chef and owner of one of the best restaurants here in Punta del Este, Uruguay
THROUGHOUT YOUR EXPERIENCE IN THE FOOD INDUSTRY, HAVE YOU NOTICED A DIFFERENCE BETWEEN KITCHENS THAT ARE RUN BY MEN VS. KITCHENS THAT ARE RUN BY WOMEN? IF SO, WHAT WAS THIS DIFFERENCE, AND HOW DID IT IMPACT THE OVERALL ENVIRONMENT WHILST PREPARING FOOD?
Yes, they were very different but I have to say that in my experience, the kitchens that were run by women used to have men as a second and the same on the other side. Over the impact.. I can say that both were very good teachers both strict, but great cookers so that I could learn that devil is over the details so we have to take more attention to whatever you are doing in the kitchen.
IT IS REALLY SAD TO SEE WHAT IS HAPPENING GLOBALLY. YOUNG ASPIRING CHEFS ARE LOOKING TO THEIR HERO’S HOW TO TURN PAIN INTO CREATIVITY. DO YOU HAVE ANY ADVICE ON HOW TO TURN THIS DIFFICULT TIME INTO SOMETHING PRODUCTIVE?
To take the time to see what they really like and what they are good at and to exercise it, read, explore, don’t stop trying, don’t be afraid of making mistakes that’s how you really learn. Try to find you as a hero and grab recipes cook and explore your own senses.
WHAT IS ONE POSITIVE AND ONE NEGATIVE EFFECT COVID-19 HAS HAD ON YOUR LOVE FOR MAKING FOOD?
Positive is that I took time to practice different types of dishes that I normally didn’t have time to make them at home, I also made up a new project of frozen food called ICYCHEF. There are no negatives if you enjoy the time doing what you like.
HOW HAVE YOU BEEN SPENDING YOUR TIME RECENTLY, HAVE YOU HAD TIME TO CREATE NEW RECIPES?
Many and also to check over the cooks I liked and took some of their recipes and took the veg and proteins I had here and put them our Rio Platense touch. To use in my catering service!
RESTAURANT CONTACT INFORMATION & SOCIAL MEDIA Punte del Esta, Uruguay Ramallet Gourmet Address: Ave Roosevelt, 20100 Punta del Este, Departamento de Maldonado, Uruguay email: [email protected] website: https://ramalletgourmet.net/ Instagram: https://www.instagram.com/icychef/ + https://www.instagram.com/ramalletgourmet/ Telephone: +598 94 350 967 and +598 4247 8925